... WASHINGTON Nov. 6 -- Today at the annual...Dietary supplements are a $22 billion industry in the US. Yet lastNov...The opening session of the AICR conference focused on complexitiesass...Other topics to be discussed over the next two days include: Vitamin D...

WASHINGTON, Nov. 6 /PRNewswire-USNewswire/ -- Today, at the annual
research conference of the American Institute for Cancer Research (AICR), a
panel of leading scientists discussed the state of the evidence on dietary
supplements and their effects on cancer risk.

Dietary supplements are a $22 billion industry in the US. Yet last
November, an AICR expert report reviewed the evidence and concluded that,
when it comes to cancer, dietary supplements can be either protective or
harmful.

The opening session of the AICR conference focused on complexities
associated with studying the effects of supplement use on cancer risk.

Other topics to be discussed over the next two days include: Vitamin D;
Diet and Cancer Survivors; the New Science of Epigenetics (How Diet Changes
Gene Function); Probiotics; and the Study of Behavior Change.

Folic acid, a B vitamin, is one nutrient used to fortify many different
foods. Joel Mason, MD, of Tufts University, reviewed several studies
showing folic acid to be associated with lower risk for some cancers.

But the vital question now before scientists, he said, is: How much is
too much? Like several other vitamins, there is evidence that folic acid
may be protective in moderate doses, but when consumed at very high
amounts, may actually promote cancer.

The AICR report concluded that getting nutrients from whole foods
rather than dietary supplements is best, and one AICR grantee presented
data suggesting a reason why. Robert S. Chapkin, Ph.D., of Texas A&M
University, specializes in research on omega-3 fatty acids in fish. He said
they may work together with dietary fiber to "superactivate the system,"
and increase cancer protection in the large intestine by triggering a
response that attacks damaged cells.

A protective set of reactions occur in the body when phytochemicals
from broccoli (isothiocyanates) and garlic (organosulfur compounds) are
eaten. Shivendra V. Singh, Ph.D., of the University of Pittsburgh discussed
evidence indicating that these substances are more than just antioxidants -
under certain conditions they exhibit pro-oxidant effects in ways that seem
to specifically target tumor cells.

Until research allows for more targeted advice, AICR recommends seeking
cancer protection from a diet high in a variety of plant foods instead of
relying on dietary supplements.

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